Ingredients

• 1 pckg 12 oz. San Giorgio Fettuccine, uncooked
• 1/4 cup butter or margarine, softened
• 1/2 cup heavy or whipping cream, at room temperature
• 1/2 cup Grated Parmesan cheese
• 2 Tbs chopped fresh parsley
• 6 bacon slices, cooked, crumbled
• 2 eggs
• Salt and Pepper to taste

Preparations

1. Bring 4 qts of water to boil
2. Empty contents of package into boiling water and stir
3. Return to a boil, uncovered for 13-15 minutes. For best results, Avoid over cooking.
4. Drain well. Coat with 2 Tbs butter or margarine, if desired.
5. Meanwhile, in sauce pan over medium heat, melt butter; blend in cheese.
6. Stir in whipping cream; heat almost to boiling, stirring constantly with whisk.
7. Place eggs in small bowl; beat slighty.
8. Stir small amount of hot cream mixture into saucepan. Cook over low heat, stirring constantly with whisk until thoroughly heated, about 5 minutes.
9. Stir in bacon and parsley;
10. Toss sauce with hot pasta.
11. Serve immediately. Makes 6 Servings